Reverse sared venison backstrap with hasselback potatoes

Chef

Preparation	4h 30’
Difficulty	Easy
Game	Deer
Calories	600 - 700
Activity	M 57’ F 79’
People	4
Wine pairing	Cannonau di Sardegna DOC

Ingredients

kG 1 venison backstrap
Hardcore carnivore black seasoning to taste

For the potatoes
N 3 strips bacon
N 3 russet potatoes
G 52 butter
G 120 cheddar cheese
G 45 ground green onion
mL 45 sour cream
Salt and pepper to taste
Aromas to taste

For the garlic butter
G 60 butter
N 2 cloves garlic
Flavors or parsley to taste

Kcal 628*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

For the potatoes, preheat the oven to 350 °F (175° C). Wash the potatoes. With wooden skewers on both sides of the potato (longitudinally) make thin slices until the knife hits the skewers ensuring not to cut it all. Repeat on each potato.
Cook the bacon and cut into pieces. Then place the pieces of bacon into potato’s slices. Add a tablespoon of butter to each potato.
Place the potatoes in a cast iron pan into the oven. Cook for 3 h or until the potatoes are completely cooked. They should be soft all of the way through. Once the potatoes are cooked, add the cheese and cook for another 10′.
Pull off the pan from the oven, top with sour cream and green onions.
For the meat, preheat the oven to 275 °F (135° C). Pat the meat dry, then season all sides with the hardcore carnivore black seasoning for meat. An alternative season could be a simple mix of pepper and salt.
Let the meat rest with the seasoning for 20′ to allow the seasoning to adhere to the meat. After 20′ the meat should be moist because some of the moisture is released.
Place the meat directly on the grill at the top of a wire rack of the oven and cook for 45 ‘until the internal temperature of the meat reach 130 °F (55° C).
Preheat a cast iron pan with canola oil and butter. Once the meat has reached the internal temperature of 130 °F (55° C), transfer it to a hot cast iron pan and sear both sides of the meat for 2′ to create a nice crust.
Put the garlic butter on top of the meat and let the meat rest for 20′ to allow the muscle to relax and to absorb the juices in the meat again.
Cut the meat into slices and serve with potatoes.

Reverse sared venison backstrap with hasselback potatoes

Ingredients

Preparation

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